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Habanada No-Heat Habanero Seeds:
Sweet Flavor, Zero Heat
Love the fruity flavor of a habanero but not the heat? Habanada delivers the tropical, floral flavor associated with habaneros with virtually no spice. Bred by Cornell University plant breeder Michael Mazourek, the 2–3 in. peppers ripen to a beautiful tangerine-orange. Crisp, aromatic, and sweet, they’re delicious eaten fresh, roasted, grilled, or added to salsas and salads. A unique pepper for anyone who wants exceptional habanero flavor without the burn.
Why Grow Habanada Peppers?
These 3" orange pods grow on vigorous 24-36" plants that produce abundant fruit all summer long. If you like the flavor of habaneros try adding a few of the Habanada peppers to your habanero hot sauce. The flavor will have more depth and be incredible without adding additional heat. Their crisp, thin skin and complex flavor make them ideal for fresh salsas and tropical fruit salads.
Growing Tip:
The Habanada pepper seeds prefer to germinate in really warm temperatures. Start seeds indoors 8 weeks before the future transplant date and keep the heat mat thermostat at 85-90 degrees F. Sow the seeds 1/4” deep in seedling mix. Keep the soil moist, provide bright light above and bottom heat below. Germination can take 14-28 days.
Learn more about How to Grow Peppers »
Ready to grow something extraordinary? Transform your garden and kitchen with this one-of-a-kind pepper that lets you savor true habanero flavor without the fire!
· Each packet contains 10 seeds
· Heat Level: Sweet
· SHU: 0
· Maturity: 100 days after transplant
· Pod Size: 3 in. Plant Size: 24-36 in.
· Origin: U.S.A.
· Capsicum annuum
· Open-Pollinated
· Untreated and Non-GMO
Very unique pepper. Germination rate was excellent.Did excellent in containers and in beds, with decent yeilds. Great for bringing some habanero flavor without the heat! Will try to grow again!
I love these because they allow me to tone down hot sauce or chili powders without losing flavor. These were very prolific. The plants grew 3-4 feet tall and quite wide. **TIP: This year, I had much faster germination (5 days!) by alternating between 82 degrees for 8 hours and 90 degrees for 16 hours. This is what the original breeder at Cornell recommends. In order to get up to 90, I put the heat mat and tray in a cheap styrofoam cooler to trap heat. It worked great, though I'd still allow two weeks for germination, just in case.
My wife developed an allergy to hot peppers so I'm intrigued by the Habanada's All are germinated. Soaked overnight heat mat and grow light 88 degrees.
Great for "watering" down the heat of habaneros, I use a couple of these and one regular orange habanero in a big batch of salsa for tons of habanero flavor but not as much heat. I don't know what it is about habaneros, they have the best flavor to pair with salsas and hot sauces I think.
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